Food on the Hill: Veal Marsala

This week’s recipe: Veal Marsala
12 ounces of mushrooms, sliced
¾ pound of veal, pounded thin
1 cup of flour
salt and pepper
1/4 cup of butter, softened
2/3 cup of Marsala wine (do NOT get the cooking Marsala wine, go to the wine section and buy it)
1/2 Beef broth
1/2 cup oil
1/2 cup butter
2 teaspoons of cornstarch
1 tablespoon of water
Fry the mushrooms in the ¼ cup of butter. Do this in batches, so they get a golden crust to them.
Set aside the cooked mushrooms. Do NOT clean the pan in between any of the cooking.
Mix together the flour and the salt & pepper and paprika in a shallow bowl. After pounding the veal into thinner pieces, dredge it lightly in the flour mixture and knock off the extra flour.  
Set it on the rim of the dish and dredge the next piece.
In the same pan as you cooked the mushrooms, fry the veal in the ½ cup oil and ½ cup butter for two minutes on the side, depending on the thickness until it’s golden but not overdone.
After all the Veal is cooked, set it aside. Drain off ¾ of the oil but leave the bits in the pan. Mix together the cornstarch and water in a small bowl. Deglaze the pan with the marsala wine and beef broth.
Cook the wine and beef broth in the pan until it has reduced by half. Mix in the cornstarch mixture and whisk well. Once it is all mixed, you can add back the mushrooms and any juice that they were sitting in and nestle the veal into the pan to re-warm it.
Veal Marsala
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